“Big beer corporations are trying to give off the same vibe as small, independent breweries by co-opting their craftiness. The artisanal breweries are fighting back by clearly labeling that their beers are from locally owned breweries.”

“Let us introduce you to the milkshake IPA. Made with milk sugar and lactose to give it a creamy, milkshake-like mouthfeel and appearance, this style also typically includes … strawberries, peaches, chocolate, vanilla, mangoes and the like.”

“Bavarian state-owned brewery Weihenstephan, located outside Munich since monks began brewing there in 1040, invited Sierra Nevada Brewing to Germany to brew a hoppy wheat beer scheduled to arrive on American shores in a one-time release in April.”

“It’s refreshing to know that the discussion about diversity in craft beer is being had somewhat actively, and it seems that nobody is hitting the topic harder than Teo and Beny from Los Angeles’ Dope & Dank.”

Another great book for homebrewers and it was just released a few months ago. If you enjoy this newsletter, please help support it by shopping on Amazon. Just use this link and buy this book or something else and we’ll get a few cents. 🍻

“Simply put, induction is a method of converting electrical energy into heat. An induction unit consists of a casing (preferably of metal, though some plastic units are hardy enough to do some small-batch brewing; more on that later), an internal fan and copper coil, a glass cooktop.”

Are you a self-distributing brewery? BREWD provides the tools you need.